Serves: 6 - 8

Use different coloured peppers for a really colourful plateful of summer food to share. It also provides an excellent filling for snacking peppers or spread on roasted pepper slices.



  • 200g tub soft or cream cheese
  • 2 tbsp créme fraîche
  • 2 large peppers
  • A small handful of parsley
  • 200g roasted mixed nuts; honeyed, salted or spiced



  1. Beat the cheese with the créme fraîche and season lightly, adding some crushed garlic if you wish.
  2. Cut the tops and bottoms off the peppers and remove the seeds and membranes. Discard the stalk from the pepper top.
  3. Finely chop the flesh from the pepper tops and bottoms with the parsley and the nuts. Mix into the cheese and use to fill the pepper shells.
  4. Slice to serve with a leafy salad and bread.


Recipe kindly provided by food writer Rosemary Moon

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